Ingredients

1 3-pound butternut squash – peeled, seeded and cut into 1-in cubes (5-6 cups)
3 Tablespoons Olive Oil
3 Teaspoons kosher salt
Pinch of freshly ground black pepper
1 Large yellow onion, diced (about 1½ cups)
2 Stalks of celery, chopped (about 1 ½ cups)
1 Tablespoon of Sage
6 cups chicken broth
½ cup freshly grated Parmesan
Chopped Chives (for garnish)

Directions

Preheat oven to 400F.

Add the cubed squash to a gallon Ziploc bag. Add 1-2 Tablespoon(s) of olive oil, 2 teaspoons of the salt and the pepper and shake to coat. Take a baking sheet and spray with non-stick cooking spray (like PAM or equivalent) and spread the squash pieces out on it. Bake at 400oF for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

In a Dutch oven or large stockpot, heat the remaining olive oil (2 Tablespoons) over medium heat.

Add the onion, celery and sage and sauté, stirring occationally, until the vegetables are translucebt and tender, about 10 minutes.

Add squash, broth and the remaining salt (1 teaspoon) and bring to a boil. Lower heat and simmer for 30 minutes or until liquid is flavorful.

Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

Top with grated parmesan cheese and chives if desired.

8 Veggies, ½ SL (if use cheese topping)

Butternut Squash Soup

Ingredients

Directions